CN1726791A - Method for preparing beverage of whole egg rich in calcium - Google Patents
Method for preparing beverage of whole egg rich in calcium Download PDFInfo
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- CN1726791A CN1726791A CNA2004100415913A CN200410041591A CN1726791A CN 1726791 A CN1726791 A CN 1726791A CN A2004100415913 A CNA2004100415913 A CN A2004100415913A CN 200410041591 A CN200410041591 A CN 200410041591A CN 1726791 A CN1726791 A CN 1726791A
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- enzymolysis
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Abstract
A process for preparing Calcium-enriched whole egg beverage similar to milk in appearance includes such steps as ashing egg shells, adding water, adding acid for neutralizing, filtering, enzymolyzing whole egg liquid by papain, deactivating enzyme, dispensing, homogenizing, pouring in containers, sealing, sterilizing and cooling.
Description
Technical field
The invention belongs to the preparation method of beverage, being particularly suitable for bright egg is that primary raw material prepares rich calcium protein beverage.
Background technology
Along with improving constantly of people's living standard, people not only select to quench one's thirst and good to eat beverage, and pursue the beverage with nutritive value, and the eggs beverage is a kind of so just to have the beverage of effect and nutritive value of quenching one's thirst of relieving summer heat.It is reported that egg is the same with milk is described as wholefood by people, all common edible egg in the family between east and west.Egg is rich in protein, the lipid that is of high nutritive value, it also is the good source of vitamin and mineral matter, essential amino acid wherein is very abundant, particularly egg yolk lecithin suppress in addition cholesterol and neutral fat in the blood rising, prevention of arterial sclerosis, prevention fatty liver, promote the absorption of liposoluble vitamin and as the important function of cholinic acid, arachidonic acid, sialic acid and sialic acid compound sugar.Egg is not only a nutrition treasure-house, and is extensive use of as the raw-food material of fast food, cake and bread, obtains general application as the thermosetting property of yolk and albumen, the foaming characteristic of albumen, the characteristics such as emulsibility of yolk in food industry.But the report of using eggs making beverage is very few.Direct a small amount of report of making egg-milk beverage and lactobacillus-fermented egg liquid making beverage of egg liquid was once arranged; There was an invention report of making the egg sour milk in Korea S in 2004.Because the product egg fishy smell that above-mentioned processing method is made is heavier; Protein does not have hydrolysis, can not improve the absorption rate of human body to protein; A large amount of leftover bits and pieces---eggshell goes out of use; The mouthfeel of product and outward appearance are also undesirable.
In recent years, whole world egg output increase is very remarkable, and whole world egg output was 3,250 ten thousand tons in 1985, is 5,780 ten thousand tons to egg output in 2002.China was maximum egg producing country, accounted for 18% of world's egg total output from 1985, be increased to 2002 40%.China's pre-capita consumption egg amount reaches more than the 17kg, surpasses world consumption per head 8kg.Seek the processing by all kinds of means of egg, development and the social progress that promotes aquaculture all had certain realistic meaning.
According to the preliminary statistics, the eggshell total amount that medium-sized city was abandoned in every month reaches the 50-80 ton, and human at present also very low to the utilization rate of eggshell resource, a large amount of eggshells are abandoned, and environment is caused very big pollution.If can make full use of, not only can reduce pollution to environment, can also increase human calcium source,
Summary of the invention
The invention provides a kind of is raw material with eggs, produces that having relieves summer heat and quench one's thirst the beverage with abundant nutrition, not only contains protein, polypeptide, amino acid, vitamin etc. in the beverage, also is rich in the calcium in the eggshell.
The realization the technical solution adopted in the present invention is: egg beverage rich in calcium, with bright egg is primary raw material, earlier eggshell is separated with egg liquid, and egg liquid enzymolysis is made enzymolysis egg liquid, eggshell is made calcium lactate, then enzymolysis egg liquid, calcium lactate are added other stone and be deployed into egg beverage rich in calcium.
The described egg of separating is egg, duck's egg, goose egg or other bird egg.
Concrete preparation process is as follows:
(1) select egg, with fresh egg white wash, sterilization, cooling egg preliminary treatment.
Select egg: one deck frost shape thing is arranged on the new fresh hen egg eggshell, and shell is complete, firm flawless, no mildew is glossy; Light when perspective (the little shape that fists of also available hand, holding egg facing to the sun according to), whole egg is a blush, yolk loses or slightly sees shade.
Wash egg: because egg is to form in the reproductive system of chicken, this can make the various microorganisms that are easy on the egg shell infect in the enteron aisle.In addition, polluting on the eggshell in purchase, packing, transportation has bacterium also unavoidable, so need the clear water washing.Egg is put into groove wash, clean the back taking-up and put into basket.
Sterilization: eggshell surface often has microorganism, as salmonella etc., in a single day these microorganisms bring egg liquid into, can increase the sterilization intensity of later process, influence the quality of product, soak about 5 minutes in the chlorine water of 10PPM to kill the microorganism of eggshell surface so the bright egg of select will be placed on.
Cooling egg: egg should dry rapidly after sterilizing.
(2) beat eggs so that eggshell is separated with egg liquid.
(3) the egg liquid enzymolysis with step (2) makes enzymolysis egg liquid, and is standby;
(4) with the calcining of step (2) eggshell, again ash content is carried out neutralization reaction and make calcium lactate filtrate, standby;
(5) enzymolysis egg liquid, calcium lactate filtrate, sucrose, albumen sugar, milk powder, chinese cymbidium powder, citric acid, sucrose fat, xanthans, CMC, edible distillate spirit, ginger juice, pure water are allocated as following weight percent seasoning liquid.
Enzymolysis liquid 30%～50%, calcium lactate filtrate 13.75%～27.5%, sucrose 3%～4%, albumen sugar 0.03%～0.08%, milk powder 0.5%～0.8%, pandan paste 0.02%～0.05%, citric acid 0.15%～0.20%, sucrose fat 0.10%～0.15%, xanthans 0.15%～0.25%, CMC 0.15%～0.25%, edible distillate spirit alcohol 0.06%～0.08%, ginger juice 0.5%～0.8%, all the other are pure water.
(6) finished beverage will be got after seasoning liquid homogeneous, pasteurization, the cooling.
Sterilising temp is 80～90 ℃.Also can adopt other method sterilization.
The method that the described enzymolysis of step (3) gets enzymolysis egg liquid is:
Enzymolysis: egg pulp adds 1 times of pure water dilution, presses 0.5%～1.5% of egg liquid and adds papain, and adjusting pH value is 5.5～6.5, and stirs 5 minutes.Place under the condition of 45～55 ℃ of temperature enzymolysis 5～12 hours.
Enzyme goes out: the content that enzymolysis proceeds to ammonia nitrogen reaches 3.0～5.0mg/ml just can finish enzymolysis when above, and then under 90 ℃, the enzyme 5～15 minutes of going out obtains enzymolysis liquid.
Also pretreated bright egg can be heated under 70-100 ℃ make egg white solidify yolk not solidify shape, add 1 times of pure water after shelling, after oar is made in fragmentation, carry out enzymolysis again, enzyme goes out.
The method that step (4) is made calcium lactate filtrate with eggshell is:
Ashing: eggshell is removed after going inner membrance to wash dry again, then pulverized, at temperature lower calcination 1.5～2h of 830～930 ℃, obtain the eggshell ash content then.
Add water: will make milk of lime by the water of 1g ash content adding 8～10ml.
Neutralization: press the lactic acid that the 1g ash content adds 2～3ml, in lactic acid adding milk of lime, and be heated to 70～95 ℃ and make the generation neutralization reaction, thereby generate calcium lactate rapidly.
Isolated by filtration: reaction solution is crossed 120 mesh filter screens, and getting filtrate is calcium lactate solution.
The beverage that utilizes said method to make meets state health standards after testing; Calcium content is up to 200-400mg/250g, and do not have the fishy smell of egg.Outward appearance is creamy white.
Good effect of the present invention is:
(1) the present invention utilizes the beverage that the method for enzymolysis egg liquid is made, egg fragrance is arranged, egg fishy smell is minimum or do not have, protein obtains effective hydrolysis, the content of ammonia nitrogen reaches 3.0～5.0mg/ml, this can improve the absorption rate of human body to protein, and macromolecules degradation is that little molecule also helps the stability that improves solution.
(2) raw material of obtain lactic acid calcium of the present invention is because be to use biological tissue---eggshell, and its no toxin is residual, the purity height, the utilization rate of calcium can reach 97.48%.The calcium lactate of producing can be used as food additive and directly is added in the egg beverage, absorptivity height not only, and the leftover bits and pieces eggshell is also effectively utilized, and can be described as turns waste into wealth.
(3) the present invention has optimized formula for a product in allotment, make beverage not only sense organ be the milky white liquid of good homogeneous unanimity; Sweet mouthfeel is good to eat, and no egg fishy smell has light sweet-smelling, also is easy to be accepted by the people, helps improving a poor appetite.Also solved the difficult problem of poor stability in the allotment, product did not have lamination in 3 months.
(4) calcium content of the egg beverage rich in calcium that makes of the present invention reaches 200～400mg/250g, is the abundant product in calcium source.At present China takes in the calcium amount only about 500mg per capita, and many provinces are lower than 400 milligrams, and many late periods, the pregnant woman took in half of the normal intake of calcium quantity not sufficient, and preschool child's calcium deficiency amount reaches more than 60%.Because calcium participates in metabolism, hundreds of milligrams are arranged every day, the adult needs 800～1200mg, pregnant woman 1000～1500mg every day.Even developed country and the regional also phenomenons of ubiquity human intaking amount deficiency such as America and Europe.So rich calcium beverage should be very favourable in China to people's health.
(5) the present invention has the originality that whole egg is processed into beverage.
(6) product of the present invention milk source deficiency the area or not enough in can replace cow's milk to supplement the nutrients to people.
Further set forth method of the present invention and effect below in conjunction with embodiment:
Embodiment 1, undertaken: 1, get the 500g egg and clean with clear water by following step, sterilize with the chlorine water of 10PPM again, naturally dry, beat eggs then and obtain 96g eggshell and 400g egg liquid, 400g egg liquid with one times of pure water dilution, is added the 4g papain, and hydrolysis is 12 hours under the condition of 50 ℃ of temperature, pH value 6.0,90 ℃ of enzymes 10 minutes of going out obtain the egg enzymolysis liquid then.2, get dried eggshell 100g and pulverize, in 900 ℃ of following ashing 110 minutes, its ash content added entry 450ml, added 90% lactic acid 130ml neutralization again, stirred 5 minutes in 90 ℃ water-bath, filtered with filter cloth and obtained calcium lactate filtrate 660g.3, in above-mentioned 804g enzymolysis liquid, add dissolving sucrose fat 2.4g, xanthans 4g, CMC4g, sucrose 70g, albumen sugar 1.2g, milk powder 14g, pandan paste 0.6g, ginger juice 12g, liquor alcohol 12g, calcium lactate filtrate 275g, add pure water to total amount 1800g, under continuous condition of stirring, add 4g lemon aqueous acid 200ml and obtain seasoning liquid.4, the pressure homogeneous of seasoning liquid through 25MPa, metering filling is in the vial of 250ml, and spiral cover seals, and then 80 ℃ of following sterilizations 30 minutes, is finished product of the present invention after the cooling.
After testing: health refers to reach country to food requirement, and calcium content reaches 350mg/250g, the color milky.
Embodiment 2, undertaken: 1, get the 500g egg and clean with clear water by following step, sterilize with the chlorine water of 10PPM again, naturally dry, beat eggs then and obtain 98g eggshell and 400g egg liquid, 400g egg liquid with one times of pure water dilution, is added the 6g papain, and hydrolysis is 10 hours under the condition of 52 ℃ of temperature, pH value 6.0,90 ℃ of enzymes 12 minutes of going out obtain the egg enzymolysis liquid then.2, get dried eggshell 95g and pulverize, in 930 ℃ of following ashing 90 minutes, its ash content added entry 450m1, added 90% lactic acid 130m1 neutralization again, stirred 8 minutes in 70 ℃ water-bath, filtered with filter cloth and obtained calcium lactate filtrate 660g.3, in above-mentioned 803.5g enzymolysis liquid, add dissolving sucrose fat 3.9g, xanthans 6.5g, CMC6.5g, sucrose 104g, albumen sugar 2.08g, milk powder 20.8g, pandan paste 1.3g, ginger juice 20.8g, liquor alcohol 20.8g, calcium lactate filtrate 536g, add pure water to total amount 2400g, under continuous condition of stirring, add 5.4g lemon aqueous acid 200ml and obtain seasoning liquid.4, the pressure homogeneous of seasoning liquid through 25MPa, metering filling is in the vial of 250ml, and spiral cover seals, and then 90 ℃ of following sterilizations 25 minutes, is finished product of the present invention after the cooling.
After testing: health refers to reach country to food requirement, and calcium content reaches 420mg/250g, the color milky.
Embodiment 3, undertaken: 1, get the 500g egg and clean with clear water by following step, chlorine water sterilization with 10PPM, naturally dry, beat eggs then and obtain 100g eggshell and 400g egg liquid, 400g egg liquid with one times of pure water dilution, is added the 2g papain, and hydrolysis is 12 hours under the condition of 55 ℃ of temperature, pH value 6.5,90 ℃ of enzymes 5 minutes of going out obtain the egg enzymolysis liquid then.2, get dried eggshell 98g and pulverize, in 830 ℃ of following ashing 120 minutes, its ash content added entry 450ml, added 90% lactic acid 130ml neutralization again, stirred 5 minutes in 95 ℃ water-bath, filtered with filter cloth and obtained calcium lactate filtrate 660g.3, in above-mentioned 802g enzymolysis liquid, add dissolving sucrose fat 1.6g, xanthans 2.4g, CMC2.4g, sucrose 48g, albumen sugar 0.48g, milk powder 8g, pandan paste 0.32g, ginger juice 8g, liquor alcohol 8g, calcium lactate filtrate 440g, add pure water to total amount 1400g, under continuous condition of stirring, add 2.4g lemon aqueous acid 200ml and obtain seasoning liquid.4, the pressure homogeneous of seasoning liquid through 28MPa, metering filling is in the vial of 250ml, and spiral cover seals, and then 85 ℃ of following sterilizations 35 minutes, is finished product of the present invention after the cooling.
After testing: health refers to reach country to food requirement, and calcium content reaches 400mg/250g, the color milky.
Claims (3)
1, a kind of preparation method of egg beverage rich in calcium is the primary raw material preparation with bright egg, it is characterized in that the preparation method is:
(1) bright egg is cleaned, sterilization, cooling egg preliminary treatment;
(2) beat eggs eggshell is separated with egg liquid;
(3) the egg liquid enzymolysis with step (2) makes enzymolysis egg liquid, and is standby;
(4) with the calcining of step (2) eggshell, again ash content is carried out neutralization reaction and make calcium lactate filtrate, standby;
(5) enzymolysis egg liquid, calcium lactate filtrate, sucrose, albumen sugar, milk powder, chinese cymbidium powder, citric acid, sucrose fat, xanthans, CMC, edible distillate spirit, ginger juice, pure water are allocated as following weight percent seasoning liquid.
Enzymolysis liquid 30%～50%, calcium lactate filtrate 13.75%～27.5%, sucrose 3%～4%, albumen sugar 0.03%～0.08%, milk powder 0.5%～0.8%, pandan paste 0.02%～0.05%, citric acid 0.15%～0.20%, sucrose fat 0.10%～0.15%, xanthans 0.15%～0.25%, CMC 0.15%～0.25%, edible distillate spirit 0.06%～0.08%, ginger juice 0.5%～0.8%, all the other are pure water.
(6) finished beverage will be got after seasoning liquid homogeneous, pasteurization, the cooling.
2, the preparation method of a kind of egg beverage rich in calcium according to claim 1 is characterized in that described egg liquid enzymolysis makes enzymolysis egg liquid and is meant: the egg liquid of beating eggs is added 1 times of pure water dilution, press 0.5%～1.5% of egg liquid and add papain.Under the condition of 45～55 ℃ of temperature, pH value 5.5～6.5, enzymolysis 5～12 hours; Take out then and be heated to 90 ℃ of enzymes 5～15 minutes of going out, obtain enzymolysis egg liquid; Perhaps with pretreated eggs 70～100 ℃ down heating make eggs be egg white to solidify yolk and do not solidify shape, add 1 times of pure water after shelling,, press 0.5%～1.5% adding papain of egg liquid through crushing and beating.Place under 45～55 ℃ of temperature, enzymolysis is 5～12 hours under the condition of pH value 5.5～6.5, takes out then under 90 ℃, and go out enzyme 5～15 minutes of heating obtains enzymolysis liquid.
3, the preparation method of a kind of egg beverage rich in calcium according to claim 1 is characterized in that describedly being meant making calcium lactate filtrate after the eggshell calcining: eggshell clean remove inner membrance after, air dry; In temperature lower calcination 1.5～2h of 830～930 ℃, make the eggshell ashing obtain CaO content and reach eggshell ash content more than 60%; Make milk of lime in the water with 1g ash content adding 8～10ml, press the lactic acid that the 1g ash content adds 2～3ml, make the generation neutralization reaction, separate making calcium lactate filtrate being heated to 70～95 ℃ then in the lactic acid adding milk of lime.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100415913A CN100482111C (en) | 2004-07-28 | 2004-07-28 | Method for preparing beverage of whole egg rich in calcium |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100415913A CN100482111C (en) | 2004-07-28 | 2004-07-28 | Method for preparing beverage of whole egg rich in calcium |
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| CN1726791A true CN1726791A (en) | 2006-02-01 |
| CN100482111C CN100482111C (en) | 2009-04-29 |
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| CNB2004100415913A Expired - Fee Related CN100482111C (en) | 2004-07-28 | 2004-07-28 | Method for preparing beverage of whole egg rich in calcium |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406207A (en) * | 2011-09-28 | 2012-04-11 | 吉林金翼蛋品有限公司 | Liquid eggs drink made of full egg powder and preparation method |
| CN104082788A (en) * | 2014-07-15 | 2014-10-08 | 东北农业大学 | Dispersible instant whole-egg powder and preparation method thereof |
| CN106418335A (en) * | 2016-11-17 | 2017-02-22 | 朝阳智慧沙棘生物科技开发股份有限公司 | Production method of sea buckthorn fruit powder |
| CN110964617A (en) * | 2019-10-08 | 2020-04-07 | 苏州工业园区梵稻食品科技发展有限公司 | Fresh egg beverage and production process thereof |
| CN112293497A (en) * | 2020-10-12 | 2021-02-02 | 武汉谷羽堂生物科技有限公司 | Double-protein fermented milk and preparation method thereof |
-
2004
- 2004-07-28 CN CNB2004100415913A patent/CN100482111C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406207A (en) * | 2011-09-28 | 2012-04-11 | 吉林金翼蛋品有限公司 | Liquid eggs drink made of full egg powder and preparation method |
| CN102406207B (en) * | 2011-09-28 | 2016-06-22 | 吉林金翼蛋品有限公司 | A kind of liquid eggs drink made of full egg powder and preparation method |
| CN104082788A (en) * | 2014-07-15 | 2014-10-08 | 东北农业大学 | Dispersible instant whole-egg powder and preparation method thereof |
| CN106418335A (en) * | 2016-11-17 | 2017-02-22 | 朝阳智慧沙棘生物科技开发股份有限公司 | Production method of sea buckthorn fruit powder |
| CN110964617A (en) * | 2019-10-08 | 2020-04-07 | 苏州工业园区梵稻食品科技发展有限公司 | Fresh egg beverage and production process thereof |
| CN112293497A (en) * | 2020-10-12 | 2021-02-02 | 武汉谷羽堂生物科技有限公司 | Double-protein fermented milk and preparation method thereof |
| CN112293497B (en) * | 2020-10-12 | 2023-01-03 | 武汉谷羽堂生物科技有限公司 | Double-protein fermented milk and preparation method thereof |
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| Publication number | Publication date |
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| CN100482111C (en) | 2009-04-29 |
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